SUPER Easy Holiday Truffles: Mint & Smores

These truffles are an instant crowd pleaser at any holiday get together. I’ve neverbeenso thrilled to create an easy recipe to bring to parties that can be made ahead and easily distributed. They’re also a super easy no-bake dessert. They do take a little time to chill in between batches, but you can do other things in the mean time, and look how darn pretty they are!! Each batch only uses 5-6 ingredients! You could just make one flavor, but I’m a lover of chocolate mint AND smores, so I opt to make both! And now with all the new oreo flavors, you can really be creative!

Crush your cookies in a food processor, or get any of that holiday stress out and crush them yourself!

Either way, just make sure they are finely finely crushed as below.

Next, add your softened cream cheese. I mixed this all up using my hands, it’s A LOT easier than trying to combine using a spoon. Ultimately, you want it combined like so.

Make sure to give the filling adequate time to chill (at least an hour), so that it’s easier to roll into uniform balls. Then start your rolling!

Let these chill for at least 2 hours or overnight, so that they don’t fall apart as you dip them in the melting chocolate. I found that using tools, like these from Wilton, make the truffle dipping process SO much easier!

I topped the smores truffles with crushed graham crackers and drizzled red and white chocolate over the mint truffles!

Directions1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and marshmallow bits in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik.
7. Sprinkle immediately with graham cracker crumbs.

Directions1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and peppermint extract in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik. Let cool.
7. Once hardened, melt green candy melts and drizzle over truffles. Let cool.
8. Follow the same process with red candy melts.